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Garbanzo Chili Polenta Pie

Gluten Free:
Yes
Serving Size:
4
Total Time:
1 Hour
Preparation Time:
Under 15 minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (1 votes cast)

Ingredients

This recipe is recommended for 4 servings
  • 1 (15-ounce) can Hormel® Chili No Beans
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 (10-ounce) can diced tomatoes and green chiles, drained
  • 1 (4.25-ounce) can CHI-CHI'S® Diced Green Chilies, drained
  • 1/2 teaspoon ground cumin
  • 2 cups chicken broth
  • 2/3 cup polenta or stone-ground cornmeal
  • 3/4 cup shredded sharp Cheddar cheese

Directions

  1. Heat oven to 400°F.
  2. In small saucepan, combine first 5 ingredients; simmer over medium heat 10 minutes.
  3. In 10-inch cast-iron skillet, bring broth to a boil over high heat. Gradually add polenta; reduce heat. Simmer, stirring constantly, 5 minutes or until mixture is thickened and pulls away from side of skillet. Remove from heat.
  4. Spread polenta evenly in skillet; cool 5 minutes.
  5. Spread chili mixture evenly over polenta; sprinkle with cheese. Bake 15 minutes or until chili is bubbly and cheese is melted. Let stand 10 minutes.